Sunday, September 25, 2011

Fookchow Red Bean Mooncakes

I know this posting came a bit too late as Moon Cake festival was over some time ago. Actually I have no intention of making any kind of moon cakes as I am not a fan of it but since the Aspiring Baker’s theme for the month of September is Mooncakes, I’ve decided to make something. I don’t want to miss the boat. I saw this mooncake recipe at Frozen Wings blog and the method of making the pastry is like Tau Sar Pheah so I give it a go. It turns out really well with plenty of layers on the pastry which I like.

1. Divide filling into 45gms portions. Combine flour, powder sugar and melted butter (vegetable oil) for water dough. Add in water and knead into soft dough. Divide into 10 pieces.
2. Combine ingredients of oil dough and knead into dough. Divide into 10 pieces. Flatten the water dough and wrap the oil dough into it. Repeat process to the rest of the dough (you can refer here on how to roll out the pastry)
3. Flatten the dough with your palm then roll it out into long oval thin dough using a rolling pin. Roll the dough up like a Swiss roll.
4. Turn the dough 90°, flatten it and roll it out thin. Then roll it up like a Swiss roll again. Repeat step 3 and 4 with the remaining dough. Cover the dough and let it rest for 10 minutes.
5. Flatten the dough and roll it out into round shape. Wrap in the red bean filling and seal well. Lightly flatten it. Arrange the pastries on a line baking pan. Brush the top lightly with egg yolk and sprinkle on some black sesame seeds.
6. Bake in a pre-heated 375 degree F oven for 25-30 minutes or until lightly browned. Cool completely before cutting into it.

19 comments:

Linda
said...

Wow, look sooo delicious. I love the flaky skin n looks so beautiful with red bean. You should made and sell! :D Over at my side, mooncake very expensive, so we didn't buy. Will try out! Thanks. Have to learn cos my kids don't know What is mooncake! :( gosh, that's problem living in overseas. Thanks for the lovely recipe.

Gert,I was given 3 of these yummies 2 weeks ago by J's piano teacher who is a Taiwanese.It was very well made and very delicious too.The fillings she used however in not red bean but she used mung bean instead.Very nice and not sweet.Infact, she put in a little bit of curry powder in the filling to give that nice hint of heat.Very nice and quite unique I think.Yours look great too.Best ada kawan yang terror make all these leceh stuff...hahaha...you included!

Linda, ha ha you want to buy some from me? The mooncakes here are expensive too. One box with single egg yolk is around $30 something. I can't bring myself to buy it. I hope you try this out. It is not difficult to make at all.

Reese, thank you.

Bee Bee, I like only red bean and no yolk for me :)

Gloria, Ah Tze, Angie & Ch3rr, thank you.

Catherine, yes you can.

Echo, mine too. I am going to try out your sugar puffs.

Ann, thank you.

Shereen, lucky you. I wish I have someone to give this to me. The original recipe used mung bean paste too but too leceh nak buat. So I just used the ready made red bean paste.

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About Me

I was born and raised in Malaysia and now live in Northern California, USA with my wonderful husband Carlos. I love to bake and cook. It is very relaxing and I find my creativity flowing in the kitchen. I creates this blog to record all my cooking and baking adventures and also share my tested recipes with you.
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